Super Delicious!

SuperFast May2016 Chicken Tacos Photographer Jennifer Causey;Food Stylist Chelsea Zimmer;Prop Stylist Claire Spollen

 

 

 

 

 

 

 

 

 


Cooking just got easier!  I found this recipe "grilled buffalo chicken tacos" in Cooking Light Magazine and served this dish alongside my Low-Fat Stuffed Jalapeno Poppers. They make a nice dinner combo, the recipes are easy and they make great party food. This is really a lower calorie, healthy alternative to traditional buffalo chicken which is typically fried.  

Ingredients

2 (6-ounces) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
cooking spray

Sauce

2 tablespoons hot sauce (such as Frank's Red Hot Wings)
1 teaspoon butter, melted
1/2 teaspoon ground cayenne pepper

Dressing

2 tablespoons buttermilk
2 tablespoons mayonnaise
1 ounce blue cheese, crumbled (1/4 cup)

 

2 cups shredded romaine lettuce
1 small celery stalk, thinkly sliced

 

8 (6-inch) tortillas (flour or corn – I typically use flour, but corn is great for gluten free diets.)
 

Directions

1.  Heat grill pan over medium-high heat. Cut chicken in half horizontally to form 4 cutlets; sprinkle chicken with salt and black pepper. Arrange on pan coated with cooking spray. Cook 2-3 minutes on each side or until done. Remove from pan; thinly slice. Combine hot sauce, butter and cayenne pepper; sitr with a whisk. Add chicken to bowl and toss.

2.  Combine buttermilk, mayonnaise and cheese in a bowl, mashing with a fork. Add lettuce and celery to bowl; toss.

3.  Warm tortillas.  I like to toast them on a grill pan until they are almost burned, but do what you like to get them warmed up. Divide chicken mixture evenly among tortillas; top with lettuce mixture. Keep your tortillas warm in this awesome tortilla warmer! 

Serves 4; Calories 302; Fat 9.5g; Protein 22g; Carb 30g; Fiber 3g; Sugars 1g; Chol 63mg; Iron 1mg; Sodium 585mg; Calc 64mg